South African Droewors

Discussion in 'Sausage' started by nepas, Jun 7, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going to get things together for 5 lbs of Droewors this week.

    This uses lean beef and lamb (no pork) and will hang for 6-7 days to dry.

    Some of the main ingredients. 1/2 Tbs each.

    [​IMG]

    Will be back to show more. Got 5 lbs of Teriyaki sticks to make first.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I will be doing these this week sometime and come back to add pics
     
  5. venture

    venture Smoking Guru OTBS Member

    Who eats all this stuff he makes?

    Good luck and good smoking.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Oh i gots friends all over da place who eat good.
     
  7. michael ark

    michael ark Master of the Pit

    Looks great.
     
    Lucky people.

     
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting closer to the making. Meat needs to thaw first.

    [​IMG]
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Still here!

       [​IMG]
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Ok i got to the grind and mix.

    Ground the lamb

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    1 3/4 lb ground lamb (left) 3 1/4 lb 90/10 GB (right)

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    The dry mix.

    2 tsp salt

    1 tsp cure #1

    2 1/2 tsp cracked black pepper

    1/4 tsp sugar

    1 tsp ground allspice

    1/4 tsp ground nutmeg

    1/4 tsp garlic powder (not salt)

    1/8 tsp garlic granules

    1/8 tsp ground cloves

    1/4 tsp mixed herbs consisting of marjoram, basil,oregano & thyme. Mix these together good and use the 1/4 tsp.

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    Wet

    3 Tbs vinegar, 4 Tbs worchestire sauce, 1 Tbs red wine.

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    I mixed the dry into the meat first then the wet.

    Also i mixed this by hand. Its hot and i didnt want to over work the meat and render out any fat.

    Before.

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    After.

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    Now cover tight and in the frideg 24 hours before stuffing.
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Normally these hang but my smokers are busy. So i got them in my cabelas 80L. Temps need to be from 64-72* with air flow so i got the temp @70* Looking at around 6-7 days.

    [​IMG]
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    This pic was at 7 pm est.

    As you can see they are starting to dry.

    [​IMG]
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I hear of them before---------"Mrs Bear, where'd you put my Droewors???"

    BTW NEPAS:  Looks great as usual!!

    Bear
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    HAHA

    Thats funny to

    Thanks Bear
     
  15. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Those are looking good..

    The recipe is similar to Len Poli recipe???

    Craig
     
  16. meateater

    meateater Smoking Guru SMF Premier Member

    Interesting! [​IMG]
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Day 6 and its getting good.

    [​IMG]
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going to pull these sometime today.

    [​IMG]
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    WOOO HOOO

    Done day.

    Gotta tell you that these are well worth the wait.

    Just out cut one in half to look inside and see how casing peels.

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    Casings peeled and cut into lengths.

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    Now some inner $$ shots.

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    Cut em down smaller.

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    More $

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